Eggplants with chocolate
- Vegetarian
- Energy Kcal 778
- Carbohydrates g 99.8
- of which sugars g 93.6
- Protein g 11.9
- Fats g 36.8
- of which saturated fat g 10.75
- Fiber g 10.3
- Sodium mg 163
- Difficulty: Average
- Prep time: 25 min
- Cook time: 40 min
- Serving: 8
- Cost: Average
- Note + 1 hour and a half of resting time for the eggplants
PRESENTATION
Rich chocolate flavor brings something really special to chocolate eggplant, making it a surprising hit at family gatherings and celebrations. Soft slices of eggplant are beautifully layered with deep chocolate, and that combo creates a unique sweet and earthy taste families remember. For many, trying this classic eggplant dessert is a new adventure, but the flavors are so familiar and comforting—think Italian kitchens and big, festive occasions. The appeal here is real: nice looking on the plate, with glossy chocolate and little bits of candied fruit showing through, while the aroma fills the whole room (always gets attention at family parties). Not every dessert gets people talking quite like this one. Since this is a true Amalfi Coast recipe that’s cool both for special celebrations and regular weekends, everyone at the table feels part of something special. The rich, tender eggplant, mixed with chocolate and topped with a bit of fruit, shows why this is a real Italian dessert tradition—families in Campania have enjoyed it for generations.
Busy home cooks absolutely enjoy how this melanzane al cioccolato works for group dinners or holiday spreads—kids like the sweet chocolate, while grown-ups love the hint of something out of the ordinary. Weekend family time or Ferragosto celebrations just seem better with a dish like this. It’s fun to change up the toppings, maybe add extra candied fruit or nuts—the whole thing stays delicious, however you serve it. Since this eggplant dessert fits alongside cakes and cookies on the dessert table, people really notice it (and usually want seconds). Plus, since it brings together flavors and excitement, it’s a conversation starter for sure…good for picky eaters and chocolate lovers alike. Reliable outcomes make it easy to share, while the moist, fluffy chocolate sections keep everyone grabbing another piece. For families who want something a little different, with that timeless, classic Italian dessert tradition feel, this is definitely a dessert worth keeping in the regular rotation. Great for anyone wanting to share a bit of Italian fun around the table—always a DELICIOUS choice with nice flavor and plenty of family appeal.
INGREDIENTS
- Eggplant 2.6 lbs (1.2 kg)
- Dark chocolate 7.1 oz (200 g)
- Unsweetened cocoa powder 1 ¼ cup (100 g)
- Sugar 2 ½ cups (500 g)
- Type 00 flour 0.3 cup (50 g)
- Pine nuts ¾ cup (100 g)
- Almond slices 1 cup (100 g) - (or chopped nuts)
- Candied citron 3.5 oz (100 g) - (or candied orange)
- Water 2.3 cups (550 ml) - approximately
- for frying
- Peanut seed oil to taste
How to prepare Eggplants with chocolate
Trim 1, wash, and dry the eggplants, then peel them 2 and cut them into slices about ¼ inch thick 3.
Sprinkle them with coarse salt 4 and let them lose their vegetation water in a colander, on which you will place a plate with a weight on top. Leave them like this for at least one and a half hours. Meanwhile, pour into a saucepan 2 1/2 cups of sugar 5 and 1 cup of water 6; bring to a boil, stirring until the sugar is completely dissolved.
Cook the syrup for a few minutes 7, being careful not to let it caramelize, then add the chopped chocolate 8 and stir until it is also melted 9.
Place the sifted unsweetened cocoa in a bowl 10, add about 1 1/4 cups of cold water, stir, and add the sifted flour 11; mix until you get a thick and lump-free cream. Add the cocoa and flour mixture to the syrup 12, let it cook until everything is thick, then turn off the heat.
After the necessary time has passed, rinse the eggplants 13, dry them 14, and fry them in plenty of oil 15 until golden, then place them on kitchen paper to absorb the excess oil.
Take a baking dish and pour some chocolate cream on the bottom 16; start arranging the eggplant slices close to each other to form a first layer 17 that you will cover with cream 18.
Sprinkle with some pine nuts, almonds, and candied citron 19, then create another layer 20 until the ingredients are finished; finish with a layer of cream 21 that you will sprinkle with the dried and candied fruit. Bake for 15 minutes at 212 degrees Fahrenheit, then serve.